Dum Olav (Potatoes in a spicy red gravy)

Dum Olav (Potatoes in a spicy red gravy)

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Servings: 8
Calories: 349


  • 26 oz Potatoes unpeeled, 1 inch x 1 inch pieces
  • 7 floz Vegetable oil
  • 8 Black cardamom badi elaichi
  • 8 Green cardamom choti elaichi
  • 5 Cloves hung
  • 5 Cinnamon dalchini, 2 inch sticks
  • 3 tbsp Ginger powder sonth
  • 3 tbsp Aniseed saunf powder
  • 5 Bay leaves tej patta
  • 1 1/2 tsp Garlic lasan, ground
  • 3 1/2 floz Cooked yoghurt
  • 3 tsp Kashmiri red chilli powder dissolved in 1 cup water
  • 1 tbsp Onion paste fried
  • Salt to taste
  • 1 1/2 tsp Turmeric haldi powder
  • 1 3/4 floz Dry cockscomb flowers heated with 1/2 cup water, extract
  • 1/4 tsp Black cumin shahj jeera seeds


  • Boil the potatoes until tender. Keep aside to cool. Peel and pierce through them with a toothpick. Heat 1 cup oil and fry the potatoes on very low heat until they are reddish brown. Stir occasionally while frying. Remove and drain on kitchen towels.
  • In a pan, add the cardamom, cloves, cinnamon sticks, ginger powder, aniseed powder, bay leaves, garlic, cooked yoghurt, red chilli water, onion paste, and salt. Stir to make a homogenous paste.
  • Pour in 3 cups water, bring the mixture to the boil and cook for 3 - 4 minutes. Add the potatoes and turmeric powder. Reduce heat to low and cook covered for 5 minutes more. Add the cockscomb flower extract and cook until the oil separates. Mix in the black cumin seeds.
Calories: 349 kcal
Carbohydrates: 26 g
Protein: 4 g
Fat: 27g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 27 mg
Potassium: 569 mg
Fiber: 6 g
Sugar: 2 g
Vitamin A: 564 IU
Vitamin C: 21 mg
Calcium: 91 mg
Iron: 3 mg
Dishes Curries
Cuisine Indian
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